Try this Blueberry Crunch recipe, or contribute your own.
Suggest a better descriptionSource: Illinois Country Living
Cook 2 cups of berries with the cornstarch and sugar,then add the other 2 cups and cook until hot and thickened. Let cool. Preheat oven to 350 degrees. Spread blueberry filling in the bottom of a 9-inch square pan. Sprinkle with 1 teaspoon lemon juice. Combine dry cake mix, nuts and melted butter. Mixture will be crumbly. Sprinkle over blueberry filling. Bake for 40 to 45 minutes until golden brown. Serve with ice cream, whipped cream, or serve warm with heavy cream. This recipe may be made with a 1 lb. 5 oz. can of blueberry pie filling.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 174 | ||
Calories from Fat: 130 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 27.1mg | 8 % | |
Sodium 74.2mg | 3 % | |
Potassium 99.9mg | 3 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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